Beverages

Fushigi,

It’s nice to come across someone else that is interested in German wine. Interestingly, around my area it is old fashioned to talk about any sweet wine, let alone white wine. We use to import wine from the Weingut Alfred Bonnet estate for about 10 years. After a while, it became too much work, in addition to our regular jobs. At the time the two main partners were Alfred Bonnet (pictured on the right in the URL) and Joseph Stritzinger. Joseph Stritzinger has separated from Bonnet, and the guy on the left is Alfred’s younger brother Willy, or Philipp Wilhelm Bonnet. He was always part of the business, but did less with actual production. He was a master at organizing wine tasting parties and marketing their product. When they came out with their Sekt in the mid-80s they also included a Sparkling Red Wine. This was very unique, but tasted delicious.

You have rekindled my interest for Qualitatswein mit Pradikat! :D
 
Although I have never developed a taste for Whisky of any kind, it seems Blue Label is a prime example; and at only $200 a bottle, might be a great place to start.
 
David,

an even better place to start is here:

http://www.johnniewalkervn.com/jww/index.aspx

Diageo (Johnny Walker brand parent company) hold tasting sessions at various times. It takes an hour & a half or so and you usually get to taste 5 or 6 Scotch's, all from the JW stable of course, whilst getting some background spiels about JW and Scotch in general. They take you through Lowland, Speyside, Islay malts, etc, and of course JW black (which is a blend). I did not find the corporate spiel too onerous, and it's free.

Get a few friends together and it's usually even better!

:drl: (for Buck!)
 
Buck said:
Handruin said:
After reading Buck's link on Johnnie Walker Blue Label, it sounds like it should be $1000 a bottle! Have you ever tried the Johnnie Walker blue label? Just curious if it's as good as they make it out to be.
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Where is the drool emoticon when you need it? Be careful Handy, whether or not someone likes it is very subjective. Although still on the subjective side, the tasting notes listed are reasonably accurate. It would be best to follow that as a guide. Than again, if you have not idea what those tasting notes actually taste like, don't bother. Spend your money on things you like, or start with a lesser expensive Scotch for experimentation. Some liquor stores sell the miniature bottle sizes for almost every mainstream item they sell. That's also a good place to start -- inexpensive and low quantity.
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I don't even know what scotch tastes like. That stuff would be wasted on me. You being someone who could appreciate the different drinks; I was more curious if you could tell the difference between the run of the average scotch and this ultra-expensive blend.
 
LiamC said:
:drl: (for Buck!)
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:wink:

Handy said:
I was more curious if you could tell the difference between the run of the average scotch and this ultra-expensive blend.
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Many times, yes, sometimes, no. Usually, an expensive liquor of any variety has a soft bouquet, is smooth to the palate and has a delicate aftertaste. As the price drops and you hit the bottom of the price chain, liquor has a strong smell, reminiscent of rubbing alcohol. The taste is very sharp and volatile to the tongue with a very hot, bitter aftertaste (typical of moonshine). All of this is directly related to the original ingredients, the distillation process, how long it is aged, in what it is aged, and if there are any additives.

What makes cheap liquors taste so bad and result in an awful hangover? They start with poor quality grains, which go through a very fast brewing/distillation process, the distilled product is stored in stainless steel containers and not actually aged. Then, in order to imbue some color and taste, adjuncts must be used. These adjuncts can range from something as simple as sugar to diethylene glycol and other nasty chemicals.

In simplest terms making whiskey begins by crushing (milling) the protective cover on a kernel of grain (usually corn, barley or rye). Next this grain starch is cooked with barley malt which converts the grain starch to grain sugar (mashing). With the addition of yeast, the grain sugar is converted to alcohol and carbon dioxide (fermenting). The alcohol is then heated so that it vaporizes. The vaporized alcohol is then cooled and the result is beverage alcohol (distilling). After these four basic steps, comes the aging process, and in some cases, the blending process.

Don’t get me wrong, these are very basic terms. The distillation process alone is very complicated and is viewed as an art by the stillman. Speed, timing, and hydrometer measurements are very important in order to achieve the desired character.

Groltz said:
Conversion of rotgut vodka to good vodka: The Brita Method
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:puke-l:
 
mubs said:
Gee, Buck, are these things really available locally fairly easily? Where do you get yore paws on them to "test" them??
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Tomorrow I will call and see if I can purchase some:

Cindy Mascetta
White Rock Distilleries
21 Saratoga Street
PO Box 1829
Lewiston
Maine 04241
USA
Tel: +1-207-783-1433
8:00 - 4:30 ET
 
Ah, I see some of you like wines from Alsace and Mosel (Rieslings and Gewurztraminers). These are some of my favourite whites (and yes, whites are passe these days compared to reds and, I have noticed in particular, the Aussie Shiraz).

I am still searching for fine examples of Auslese type Rieslings or sweet but balanced Gewurztraminers like the Pfaffenheim or Domaine Zind Humbrecht I had earlier this summer. Recommendations welcome. The last Riesling I had was a Dr. Paully Bergweiler Spatlese, which was a little disappointing. I think I was expecting more Auslese, let alone a little botrytic Beerenauslese. My main problem is availability through the LCBO. They only carry a handful of Alsatian/German Auslese+ Rieslings or Gewurztraminers and special ordering can be $$$.

Speaking of merlots (I think DD mentioned one), the 2001 Rutherford Hill Merlot I had was awesome. Rutherford Hill raked in the awards with that one. Best of all, this stuff is from Napa and is readily available.
 
Speaking of ice wines, I had some of the best ice wine in my life at Chateau des Charmes in Niagara on the Lake. I can't remember which one it was, but it was damn good. I think some of you may have heard of Inniskillin ice wine (probably our most famous Ontario ice wine)... the stuff from Chateau des Charmes was better than any Inniskillin example I ever had.
 
I picked up a half dozen bottles of red ice wine a couple of weeks back. First time I've seen it in red.

e_dawg, I freely admit to liking the sweeter white wines. I just can't get my taste buds to like too dry of a beverage or one with too strong of an oaken taste. For instance, with sparkling wines ("Champagnes"), I prefer demi-sec to brut.

PRP, my wine distributor, carries plenty of Auslese-type wines. They don't have a presence in Canada, but are in several states in the Peoples Republic of Bush. I can check if they ship over the border if you want, but I'm somewhat doubtful.
 
Anyone have a favorite tea?

I've been drinking a peppermint tea with a little bit of milk and a couple drops of honey lately.
 
For those that like sweet wines, Chateau D'yquem is literally in a class by itself, and, the pricing seems reasonable, considering it's really like making wine out of raisins...

GS
 
The only tea I enjoy (besides our fuzzy friend) is an Arizona iced tea. Not exactly what you had in mind, but I like it, and it's tea.
 
Mercutio said:
Anyone have a favorite tea?
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Chai with a few spices added (usually cardamon, maybe some star anis, and perhaps a very small touch of cinininamomon.)

This weekend I was able to try:
Hennesy Paradis Extra - WOW! Very smooth fruity flavor.
Auchentoshan 21 Year - Again, WOW! Typical lowland flavor.
 
Bozo said:
Earl Grey. Straight up.
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Earl Gray was my favorite until a friend from India made her typical Chai -- very tasty. In Hindi, Chai simply means tea. Strictly speaking, it is only a combination of Black Tea, Milk and Sugar. However, most Indians will add some of the spices I mentioned. When I'm out and buy tea, such as at Starbuck's, I'll just order Earl Gray.
 
Pepsi with Lime is really good, but I don't like the diet version.
Actually, I don't like most diet sodas, but caffeine-free diets I don't usually mind.
 
LunarMist said:
I like Caffeine Free Diet Coke. :)
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CFDC was my soda of choice, but Diet Coke with Lime has recently risen to the top. Second place is now a tie between CFDC and the Lo-Carb (sugar free) Monster energy drink. Monster's a bit on the expensive side, though, so I buy it by the case at Sam's Club.

Funny how I'll call a buck a can for soda "expensive" when I have no qualms with paying $20-50 for a bottle of wine.
 
I prefer Rye and Coke, personally. Rum and Coke is way too sweet for me. There's something about how Rye complements Coke too, that has always made me wonder how the Rum and Coke became the standard acoholic Coke mixture.

Of course, there could be something wierd with my taste buds.
 
That's why I prefer Diet Caffeine Coke. It isn't as sweet as regular colas. Plus, I mix it with rum that isn't very sweet, like Hana Bay Amber, Mount Gay, or Bacardi Dark. But I do understand what you mean. After a couple, they get sweet for me too. Then it's time to move on to Bourbon or Scotch. :drunk: :lol: :tgif:
 
Avoid the Coke Zero orr diet Coke sweetened with acesulfame potassium piss.
 
In Barbados, we had a LOT of fresh ground lime, ice, and Mount Gay rum. Fantastic!!!

However, hangover is the key ingredient with rum.. Wonder how the
filtering would work with it...???

gs
 
Bartender said:
So, I was at one of my favorite supply house and picked up a sample of Glenmorangie Scotch. This is a Ten Year old Single Highland Malt Scotch and tasted quite good. I'm not particular to a Scotch being of a blended or single malt nature. The taste was slightly spicy and the aftertaste was smooth and short (similar to a blended Scotch). I think this should enter our collection of beverages at the bar.
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Can't believe I missed this. A fine drop to which I'm partial.

I was in Crown Casino (Melbourne, Aus) a few months back and the barman insisted in calling it "Glen-more-Angie" :eekers:
 
Santilli said:
In Barbados, we had a LOT of fresh ground lime, ice, and Mount Gay rum. Fantastic!!!
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How long were you in Barbados? I lived in the Caribbean for 12 months, and yes there was rum, rum, and more rum.
 
Gilbo said:
I prefer Rye and Coke, personally. Rum and Coke is way too sweet for me. There's something about how Rye complements Coke too, that has always made me wonder how the Rum and Coke became the standard acoholic Coke mixture.

Of course, there could be something wierd with my taste buds.
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No, no. Rye and Coke is definitely preferable! I prefer Rye and Ginger or Jack and Ginger because Coke does nothing good whatsoever for my system.
 
Buck said:
Hmmm. Lime=sugar; rum=sugar; alcohol=sugar. I can feel your pain. :mrgrn:
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Can you explain why sugar = hangover? Are you referring to the nausea and headache or are you referring to the digestive problems (which excess sugar will cause)? Acetaldehyde is the main thing that causes hangovers, not sugar.
 
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